Gluten Free Vegan Pumpkin Pecan Muffins
It’s the weekend and I’m so glad because it’s been one heck of a week in my corner of the world, but there’s nothing like a new recipe from the kitchen to make things better. And these Gluten Free Vegan Pumpkin Pecan Muffins are just the recipe to share. Made with our Homemade Pumpkin Puree, Toasted Pecans and a whole lot of other good stuff, it’s the perfect easy recipe to whip up on the weekend or during the week.
When it comes to using pumpkin in baking recipes, you might think that it wouldn’t work. I was skeptical at first as to how it would work in sweet recipes, but once I tried it I was forever turned into a pumpkin baking fan. And my favorite way to use it is in these Gluten Free Vegan Pecan Pumpkin Muffins, inspired by my Pumpkin Walnut Spiced Loaf.
How to make our Gluten Free Vegan Pumpkin Pecan Muffins?
It all starts with the pumpkin puree. You want to make sure you use pumpkin puree and not pumpkin pie filling. Pumpkin Pie filling is sweet and will change the taste and texture of these muffins. We use our homemade version which gave the muffins are great flavor.
Nuts or no nuts? We used toasted pecans in this recipe which gave a nice crunch and added texture to the muffins. But if you’re not a nuts fan or a pecan fan, simply leave them out, swap it for a different type of nut, or even some cranberries our chocolate chips.
We used coconut oil in this recipe because we like not only the taste but it also makes a healthier muffin. But if you’re not a coconut oil fan, simply use another type of neutral oil such as canola or vegetable oil.
A great tip, to finish, we top our batter with some more pecans before baking. This way people also know what’s in the muffins!
Gluten Free + Vegan Pumpkin Pecan Muffins
Moist delicious and gluten free, our Gluten Free Vegan Pumpkin Pecan Muffins make the perfect quick and easy treat!
Ingredients
- 1 1/2 cups GF All Purpose
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 1/2 teaspoons Pumpkin Spice
- 1/2 teaspoon salt
- 1 cup Homemade Puree
- 1/2 cup brown sugar
- 1 cup water
- 1/3 cup coconut oil, melted or neutral oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla Extract
- 1/2 cup toasted pecans, chopped
Instructions
- Preheat oven to 350°F. Line a 12 cup muffin pan with liners and set aside.
- In. large bowl, sift together GF flour, baking powder, baking soda, pumpkin spice and salt.
- In another bowl, whisk together, pumpkin puree, sugar, coconut oil, water, vanilla and apple cider vinegar.
- Add the wet mixture to the dry ingredients and mix until just combined. Try not to overmix.
- Next fold in the pecans, then divide the batter evenly among the prepared liners.
- Bake for 18-20 minutes until edges are golden.
- Remove from oven, let cool slightly in pan then remove and serve warm or cool.
Notes
Depending on the GF flour you use, you may need to all a little more water.
Don't ike nuts, simply leave them out our swap for chocolate chips.
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